Food product



Patented Feb. 5, 1929.

UNITED STATES MARTIN iirLsson, or 'rnnxsxrnn, nnw You, ASSIGNOR mo rnn rnnrsonmaim comgmmr NEW 20111;, n, 2., A CORPORATION or OHIO.

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1T0 Drawing.

This invention relates to food products and more particularly to food products prepared from yeast, such as for example, compressedor bakers yeast, and has as a general object,

5 the production of food products of improved quality in a convenient and economical manner.

A more particular object is to treat east in such a manner that not only are the avor' and keeping qualities thereof improved, but

that the yeastretains all of its'desirabie dietetic and therapeutic properties and a large proportion of its baking'strength.

- 1 Other objects of the invention will in part be obvious and will in part appear herein- Heretofore it has been suggested to prepare t food products by autolyzing yeast with acids,

alkalies, salts, acetone, gum arabic and the like, separating the plasma from the cell residue and evaporating the extract thus obtained to the desired consistency. It has also been suggested to use sugar as an autolyzing 'agent instead of the other substances above mentioned and it haseven been asserted by 5 some that by treating yeastwith a sufiicient amount of sugar a food product of high nutritive value and good keeping qualities might be obtained. These'heretofore known processes'have however, been inefiicient in that they have either "so modified the yeast cell as to render it unsatisfactory for baking purposes or have'treated the cell or the extract therefrom in such a manner as to destroy certain desirable therapeutic properties.

Such difiiculties are avoided according to the present invention by treating the yeast in such a manner and with such substances that the entire yeast cell and the treating agents remain in the resultant product, and the temperature of the mass need never exceed that at v Wllllll the yeast was grown, namely about In carrying out the present invent-nan compressed yeast, preferably compressed bakcrs yeast, is' first partially'dri'edto reduce the moisture content thereof, as for example, to

about This partial drying may be carried out in any desired manner although it is preferably carried out by passing properly tempered air over or through the yeast at a temperature of about 25 C.

This partially dried. yeast is then mixed to the desired consistency as for example to the consistency of a heavy syrup, with sugar in riod Application filed March 2, 1926. Serial no. 91,818.

added moisture thus entering into the mass.

- An examination of the product produced by the present procedure shows that the yeast cells contained therein are entirely unimpaired either from the standpoint of the life of the cell or the vitamine content, while the flavor thereof is markedly improved. The product also has unlimited keeping quality atordinary temperatures and atthese temperatures will retain itsbaking strength for up to 10 days, while at lower temperatures, as for example 20 C., or below, the baking strength will be retained for much longer pe- Important features of the procedure outlined above are that throughout the treatment the yeast need not be subjected to a temperature at any time in excess of 2530 C.. and the preliminary partial drying of the compressed yeastallows of re ulating the moisture, content of the resulting product without necessitating a subs uent concentration of the final product. oreover if it is desired to use the final product in bread makin g, the sugar material may be so ap ortioned to the yeast that the product may substituted in the dough mix for the usual quantity of yeast and sugar.

Since certain changes in carr ing out the above process, and certain mo ifications 1n the composition which embody the invention may be made without departing from its scope, it is intended that all matter-contained in the above description shall be interpreted as illustrative and not in a limiting sense.

Having described my invention, ,what I Patent is:

1. A process of treatinglyeast which 1neludes partially drying compressed yeast and syrupy consistency is o ained.

2. A process of treating yeast which comclaim as new and desire to secure by Letters.

mixing therewith sugar. material until a prises partially drying compressed yeast and mixing therewith 'sugar material until the resultant product has a moisture content of about 20% and a sugar content of about 60%. a 3. A process of treating yeast which comprises drying compressed yeast until it has a moisture content of about 55% and mixing therewith dry sugar until the resulting product has a sugar content of about 60%.

4. A process of treating yeast which comprises drying compressed yeast until ithas :1.

- moisture content of about 55% and mixing therewithdry sugar until the resulting product has a moisture content of about and a sugar content of about 60%.

5. A process of treating yeast which com prises drying compressed yeast at a tempera-- ture not substantially in excess of (1, until it has a moisture content of about and mixing therewith dry sugaruntil the resulting product has a moisture content of 'about 20% and .a sugar content of about 6. As an article of manufacture a food product comprising compressed yeast which has been partially dried at a temperature not substantially in excess of30 0., admixed with sugar material to a consistency of not over 20% moisture.

7. As an article of manufacture a food product comprising compressed yeast which has been dried toa moisture content of about 55% at a temperature not substantially in excess of 30 0.. admixed with dry sugar material in an amount such that the resulting product has a moisture content of about 20% and a sugar content of about 60%.

r In testimony whereof I affix my signature.

MARTIN NILSSON. 

